The fall weather is well under swing. But honestly, I don’t need sweater weather to justify making a soup. Soup is a staple around here because it is so gosh dang easy to make on a week day. It counts as an entire meal when all you really did was a make main dish. And with three kids, a full time job, and a husband who thinks he’s done the dishes when he actually only washed 3/4 of the dirty dishes, soup wins.
4 Tablespoons unsalted butter
2 carrots, diced
1 yellow onion, diced
2 cans of whole peeled tomatoes (28 ounce sizes)
2 bay leaves
1/3 cup of olive oil
2 teaspoons salt
1/2 teaspoon pepper
2 cups vegetable broth
6 basil leaves
1 cup heavy cream (can sub for half/half if need be)
handful of croutons per bowl
Grab your big old soup pot and melt the butter over medium heat. Once melted, add in the carrots and onions and cook until the onions get see-through (about 5ish minutes).
Add in tomatoes, bay leaves, olive oil, salt, pepper, and broth. Bring to a boil and then reduce down to a simmer (classic soup makin’ move).
Cook uncovered for about 30-40 minutes, stirring occasionally. Once the carrots are soft, toss in the basil and grab your immersion blender.
Blend until the soup is smooth and no large chunks remain. Be careful not to blend those bay leaves. You can take them out if you want. But if so, put them back in once you are done blending. Because someone needs those leaves to find their way to their bowls so they get good luck.
Add in the cream and stir.
Ladle into a bowl and top with croutons. If you got a bay leaf in your bowl, you get good luck!
“Ok, what should we have for dinner?” Possibly one of the most frustrating questions. After spending a long day working, sometimes figuring out what we are going to eat for dinner is one decision too many. It can be exhausting.
Sometimes I wish I just could snag someone else’s weekly dinner plan. I mean, our family isn’t the only family eating dinner. Why not take a page out of someone else’s book?
Here is what we had for a week of dinners:
Sunday– Steaks on the grill, baked potatoes with sour cream, blistered shishito peppers.
Today Minnesota extended the Stay-at-Home order until May 3rd. It feels so weird. Being trapped at home for three weeks now. Sometimes it is fun. I get to have lunch with my babies every single day. I see a lot more of Matt, since our desks are next to each other. But other moments it feels like the world is crumbling below us. And also that nothing is happening. Because everyone in my household is healthy so we are in this bubble where Coronavirus is this urban legend and we don’t see anyone. We are continuously living in the calm before the storm. The fear of getting sick and how sick we will get forever looms over us. Will we be the person who needs to be hospitalized?
We are lucky that that Coronavirus feels mystical. Because it means we are healthy and the people we love are healthy. We are away from the hectic, overworked hospitals. Here’s hoping it stays that way.
This recipe is from simpler times. When the biggest worry was getting lemon juice squirted in our eyes–not getting contracted with a scary virus that could crystallize our lungs.
I hope this meal brings some comfort to you.
2-3 corn on the cob, halved
Andouille sausage, coin sized
5-6 red potatoes, quartered
1 Tablespoon Garlic, minced
1 pound Shrimp
3 Tablespoons Old Bay Seasoning
3 Tablespoon Butter
Put the sausage and shrimp in a big bowl.
Then add in the potatoes and corn in the bowl. Add in butter.
It feels unbelievable but we are already nearing the end of my maternity leave. Next Thursday, I will put on a pencil skirt and blazer and head into the office for the first time in the year 2017. While I cherish my time off, it will be nice to get into a routine and begin navigating life as a working mom of two.
Knowing that my time with my little babies will be severely reduced, I do not want spend what time I have at home cooking complicated recipes. Sure, I do enjoy cooking, and there will be nights where I will look forward to tedious chopping and whisking. But most nights, I want to be able to cuddle my babies until I put them down for bed.
This means that I will need to rely more on the help of others in order to get dinner on the table. And no, I am not talking about ordering take-out, Matt 🙂 So when I stumbled upon this roast beef recipe, I knew it would be making the rounds once I return to work.
What I love most about this roast is how little prep work there is. I can rub the meat before I head off to work, drop it in the dutch oven, and simply ask Matt or our nanny to toss it in the oven 2 hours before dinner. And they basically just have to turn on the oven, turn down the heat of the oven (or turn it off) and that’s it.
And that rub, wow! Matt and I both gushed over how flavorful it was. I liked it so much I have incorporated it into other recipes. The tartness of the mustard with the saltiness of the spices is a perfect combination that compliments beef so well. And while I love that this recipe calls for a cheaper cut of beef, the rub can be used on a nicer cut as well.
We paired our beef with some green beans and sweet potatoes and had a full, well-rounded meal without too much hassle. Both Matt and JR had seconds, which officially places this dish in the “make again” category. Something that will be manageable even during the work week.